JuneBaby Restaurant Review

:About the restaurant and décor: After a detour into fine dining via Italy and the Pacific Northwest, chef Edouardo Jordan (Salare Restaurant) finally gets the chance to honor the food he grew up cooking and eating in the American South. The spare, modern space with a mustard exterior and pickles lining the shelves sidesteps the tropes of Southern restaurants in favor of speaking through flavor and tradition.

About the food: Buttermilk biscuits, pimiento cheese, and shrimp and grits show off the staples of the cuisine, but the hidden gems on the menu bring out Jordan’s skill and true love: oxtails with pan gravy, crispy pig ear and charred okra. Desserts carry on in the same vein with hummingbird cake and mini coconut cream pie, but also the more contemporary option of Flips --- an informal popsicle in a cup.

About the drinks: Wine and beer lists are both short and stick to local options, while the focus is on cocktails like The Length of Moon, made with moonshine and watermelon molasses. Non-alcoholic drinks are featured, too, including sweet tea and house-made okra soda.